Cucumber and Asparagus Boats

Ingredients:
• 125g cream cheese at room temp.
• 1 Tbs lemon juice
• 6 spears cooked asparagus chopped (tinned may be used)
• 1/4 tsp mild curry powder
• 1 Tbs poppy seeds
• 2 med. cucumbers, peeled, quartered and seeded

Blend together cream cheese, lemon juice, asparagus and curry powder in a small bowl. Carefully spoon into cavity of the prepared cucumbers. Sprinkle with poppy seeds. Chill thoroughly. When required, slice into 2.5cm pieces. Insert a tooth pick in the centre of each piece to serve. Makes about 30.

From: ynnuf@yetti.wanganui.gen.nz (Doreen Randal)

back to the Cucumber Recipe File!